Hot Sichuan Chili Oil
Smoky, garlicky, salty, and hot, this all-purpose chili oil can turn a boring veggie or noodle dish into one of the best meals of your life!
- Prep time
- 5 min
- Cook time
- 40 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup neutral oil such as vegetable or grapeseed oil
- 2 star anise
- 1 cinnamon stick
- 1 bay leaf
- 1 teaspoon cloves
- 1 garlic clove, peeled and crushed
- 1/2 shallot, peeled and crushed
- 1 tablespoon Szechuan peppercorns
- 1/4 cup Sichuan chili flakes (also called Chinese chili flakes)
- 1/2 teaspoon salt
Instructions
- 1
Put the oil, star anise, cinnamon stick, bay leaf, teaspoon cloves, garlic clove, shallot, and Szechuan peppercorns in a small pot, and turn the heat to medium high.
- 2
When the oil temperature reaches 200ºF – there should tiny bubbles coming to the surface – let the ingredients infuse the oil for the 30-40 minutes. Keep an eye on the temperature (it’s okay if it goes up to 220-230) and ingredients to make sure they are burning too quickly (getting dark in color).
- 3
Set a glass or ceramic bowl down and place a strainer on top of it. Turn the heat off and carefully strain the oil through a sieve, into the bowl. Discard the ingredients that are left in the strainer.
- 4
Add the Chinese chili flakes and salt and gently stir to mix. Let the chili oil cool down to room temperature and transfer it to an airtight storage container.